Caramel meringue bars
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sifted all-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¾ | cup | Butter or margarine; softened |
| ½ | cup | Granulated sugar |
| ½ | cup | Dark brown sugar; firmly packed |
| 3 | Eggs; separated | |
| 1 | teaspoon | Vanilla extract |
| 1 | pack | (6-oz) semisweet chocolate pieces |
| 1 | cup | Shredded coconut |
| ¾ | cup | Chopped walnuts |
| 1 | cup | Dark brown sugar; firmly packed |
Directions
Heat oven to 350 degrees. Grease a 12-¾ by 9 by 2-inch pan with unsalted shortening and dust lightly with flour. Sift together flour, baking powder, baking soda and salt. Work butter in a bowl until creamy; add granulated sugar and beat until blended. Add egg yolks and vanilla; beat well. Mix in sifted dry ingredients. Pour batter into prepared pan. Sprinkle with chocolate pieces, coconut and nuts. In a bowl beat egg whites until stiff peaks form; gradually add the 1 cup brown sugar and beat until stiff but not dry. Spread meringue on top of chocolate-nut mixture. Bake 35-40 minutes. Cool in pan on wire cake rack and cut into 2x1-½ inch bars.
Makes approximately 36 bars.
FROM CAROLE ANDERSON,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .